From Cookie and Kate
Best Vegetable Lasagna
- Time
- 1 hr
- Makes
- 8
- Ingredients
- 18
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, chopped (about 1 cup)
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- ¼ teaspoon salt
- 5 to 6 ounces baby spinach
- 1 large can (28 ounces) diced tomatoes
- ¼ cup roughly chopped fresh basil + additional for garnish
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 cups (16 ounces) low-fat cottage cheese, divided
- ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 9 no-boil lasagna noodles*
- 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
Nutrition · per serving
1 slice per serving
- Calories
- 335 kcal
- Fat
- 8.5 g
- Fiber
- 8 g
- Sugar
- 10.1 g
- Sodium
- 1153.5 mg
- Protein
- 19.3 g
- Trans fat
- 0 g
- Cholesterol
- 11.9 mg
- Carbohydrate
- 42.2 g
- Saturated fat
- 1.7 g
As published by Cookie and Kate.
The method
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